Kelly Leveque's Hunger Hormone Calming Recipes

Kelly Leveque with The Doctors
Kelly Leveque with The Doctors
Cookies & Cream Smoothie

BREAKFAST: Cookies & Cream Smoothie

Ingredients:

  • 1 serving or (20 grams) chocolate protein powder
  • 1 tbs almond butter
  • 1-2 tbsp or 10 g of fiber flax or chia seeds
  • Handful of spinach
  • 1/4 cup frozen blueberry
  • 6-8 ounces almond milk

Directions:

  1. Place ingredients in high-speed blender and blend until smooth.

 

Turkey-Stuffed Delicata Squash

LUNCH: Turkey-Stuffed Delicata Squash

Ingredients:

  • Makes 4 servings
  • 2 (1-pound) delicata squash, sliced lengthwise and seeded
  • 4 tablespoons olive oil
  • Pink Himalayan salt and freshly ground black pepper
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 2 garlic cloves, minced
  • 1 cup chopped mushrooms
  • 1 pound ground turkey
  • 1 tablespoon organic garlic salt
  • ½ teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 cup chopped kale leaves
  • 2 tablespoons tahini
  • 2 tablespoons minced fresh chives

Directions:

  1. Preheat the oven to 425°F
  2. Rub the squash halves with 2 tablespoons of the olive oil and season the insides with salt and pepper. Set them cut-side up in a baking dish or rimmed baking sheet and roast for 35 minutes, or until tender.
  3. In a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the onion, celery, and garlic and cook until the onion is translucent 4 to 5 minutes. Add the mushrooms and cook until tender, 2 to 3 minutes. Add the turkey, garlic salt, paprika, and cumin and cook until the turkey is cooked through(usually about 4-5 minutes), breaking it up as needed. Add the kale and cook for 1 to 2 minutes, until softened.
  4. Take the pan off the heat. Stir in the tahini and season with salt and pepper.
  5. Divide the turkey mixture among the squash halves (they should be generously full). Sprinkle with chives and serve a squash half to each person.

 

Italian Butter Bean Bake

DINNER: Italian Butter Bean Bake

Ingredients:

  • 2 cans organic butter beans
  • 2 organic garlic cloves
  • ½ cup white onion, chopped
  • 2 T extra virgin olive oil
  • 2 cup pasta or marinara sauce
  • ½ cup Basiltops vegan pesto
  • 1 cup shredded cheese (vegan option: Daiya cheese)

Directions:

  1. Rinse and drain butter beans
  2. In a pan on medium-high heat, sweat minced garlic cloves and sauté onions in olive oil. Stir continuously until onions are translucent and the garlic is aromatic
  3. Pour baked beans into sautéed pan and stir to warm. Allow onion, garlic, and olive oil to mix thoroughly with beans for 2-5 minutes
  4. Transfer beans to bottom of baking dish
  5. Cover with your favorite pasta or marinara sauce. Kelly recommends a flavorful pasta sauce with chunky tomatoes.
  6. Place spoonful sized toppings of pesto over the beans
  7. Sprinkle with shredded cheese
  8. Place in broiler or oven for 5 minutes or until cheese is melted

*Recipes courtesy of Kelly Leveque